Devil’s Food Cake Mix Cookies
These quick and easy Devils Food Cake Mix Cookies feature a rich cocoa flavor paired with Andes mint pieces and only require 4 ingredients. It’s the perfect cookie recipe to make when the cookie craving hits!
Looking for another delicious cake mix cookie recipe? Check out my Red Velvet Cake Mix Cookies recipe!
Why This Recipe Works
- Easy cake mix cookies. This devil’s food cake mix cookies recipe is the best cookie lovers hack! If you’re in need of a quick cookie fix, using a cake mix makes these the easiest cookies!
- 3 ingredient cookies. Since we are using a cake mix, we only need 3 ingredients to make these devils food cake mix cookies! (Mix-ins not included).
- Add your favorite mix-ins! While I’ve turned these into andes mint cookies by using chopped andes mints, you can add whatever mix-ins you’d like — making this an easy recipe to adapt for whatever your sweet cravings are.
- Devils Food Cake Mix: You’ll need 1 box of cake mix for these chocolate cake mix cookies. Don’t make the cake, we just need the dry cake mix.
- Eggs: Use large eggs for best results.
- Vegetable Oil: I used a scant 1/2 cup — so just barely under 1/2 cup.
- Andes Mints: Feel free to use whatever mix-ins you’d prefer for these easy cookies! See my Recipe Tips and FAQS sections for ideas.
- Combine the ingredients. To a medium bowl add the devils food cake box mix, 2 large eggs, and a scant 1/2 cup oil. Mix until combined.
- Add the mix-ins. Add 1 cup chopped andes mints (or other mix-ins). Stir until incorporated. The dough will be sticky.
- Scoop into balls. Using a 2 tablespoon cookie scoop, portion the cookie dough into balls and chill for 30 minutes. While chilling, heat oven to 375ºF.
- Bake the devils food cake mix cookies. Once chilled, place the dough balls on a parchment paper-lined baking sheet, leaving 2 inches between each cookie dough ball. Bake for 9-10 minutes. Remove the cookies from the oven and let them rest on the cookie sheet for 5 minutes. Transfer to a wire rack to cool. Enjoy warm!
I’ve tested this recipe with baking them immediately after mixing, and after chilling the dough. What I concluded is that the texture and end results are very similar. However, the cookie dough is less sticky after chilling so it helps to get the dough balls in a more uniform shape.
You can experiment with different mix ins, rather than mint chip or andes mint chunks you can use nuts, peanut butter chips, white chocolate chips, coconut, etc. You could also leave the mix-ins out entirely.
I like to scoop the dough before I chill it. However, you don’t HAVE to do it this way. You can cover the big bowl of cookie dough and then chill the entire thing for about 45 minutes. Then use a cookie scoop and portion the dough that way.
Chilling will also help the dough be less sticky, so you may prefer this method. Before baking, just try and make sure the dough balls still have a slight chill to them to prevent excess spreading.
Make Ahead, Storing, and Freezing
You can make the dough ahead of time and chill it in the fridge.
Store any leftover devils food cake mix cookies in an airtight container at room temperature for 3-4 days.
To freeze, roll the dough into dough balls and flash freeze on a baking sheet, then transfer to a freezer-safe bag. Freeze for up to 2 months. Remove and bake from frozen, adding an extra minute or two onto the bake time.
You can also freeze the baked devil’s food cookies by letting them cool completely then storing them in a freezer safe container in the freezer. Thaw and enjoy. Reheat to enjoy a warm cookie!
I think that should work! You can use melted unsalted butter or you could beat 1 cube butter with the eggs in a stand mixer until well combined. Then combine cake mix and mix until just combined. Then add the mix-ins. Just note that with using butter instead of oil, your baked cookies may look different.
Absolutely! You can customize the cookies by adding other mix-ins like chocolate chips, nuts, or even dried fruits. Just be mindful of the quantity, so it doesn’t overpower the main flavor of the devil’s food cake mix and mint.
You can do mint chips, semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, peanut butter chips, butterscotch chips, toffee bits, chopped nuts, coconut, etc etc. There are SO many options! Add your favorite mix-ins!
Sure! This will work with any cake mix. Just add mix-ins that will work with the flavor cake mix you’ve picked.
More Chocolate Cookie Recipes
- Chocolate Andes Mint Cookies
- Chocolate Cookies and Cream Cookies
- Crumbl Triple Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Chocolate Crinkle Cookies
Devil’s Food Cake Mix Cookies
- 1 Devil’s Food cake mix
- 2 large eggs
- 1/2 cup (scant) vegetable oil - (I would just barely under fill the 1/2 cup measuring cup)
- 1 cup mint chips - or chopped andes mints (optional)
- In a medium size bowl add the cake mix, eggs, and vegetable oil. Mix until thoroughly combined.
- Add the mint chips to the batter. Stir until fully incorporated. The dough will be sticky.
- You can either bake the cookies now, or scoop and chill the dough for 30 minutes. Chilling the dough will prevent the cookies from spreading too much. Use a 2 tablespoon sized cookie scoop to portion the cookie dough. Set each dough ball on a wax paper lined plate and chill in the refrigerator for 30 minutes.
- While the dough is chilling, preheat the oven to 375°F.
- After the dough has chilled, place the dough balls onto a parchment lined baking sheet, leaving about 2 inches between each dough ball.
- Bake at 375°F for 9-10 minutes. Remove from the oven and let sit on the cookie sheet for 5 minutes. Then transfer to a wire rack to cool to warm room temperature. These cookies taste amazing when eaten warm!
- Store in an airtight container for 3-4 days.